During the monsoon season, humidity and stuffiness contribute to the worsening of hair problems such as dandruff, scalp itching, and hair loss. Because of this, people are trying various methods to maintain hair health. Recently, hair expert Javed Habib shared a simple home remedy in a video posted on his Instagram.
Habib claims that mixing one teaspoon of white vinegar with regular shampoo and using this mixture to wash hair can eliminate dandruff, itching, and hair loss. He recommends using this remedy only once a week. However, readers are advised to research what studies say about this claim.
Although the method suggested by Javed Habib seems simple, health specialists and skin care researchers advise caution when using it. According to several studies, vinegar has acidic properties that can help balance the scalp's pH level. However, according to Healthline, despite some people claiming that vinegar reduces dandruff and prevents fungal growth, there is no strong scientific evidence for this. Moreover, improper or excessive use of vinegar can harm the scalp. The medical journal Medical News Today notes that the acidifying effect of vinegar lasts only a short time.
If you decide to try this recipe, it is crucial to follow several rules to avoid negative consequences instead of gaining benefits. Firstly, vinegar should not be used directly; experts strongly recommend diluting it well with water or shampoo to prevent scalp irritation. Secondly, before applying anything new to your head, you should perform a small sensitivity test behind the ear. It is also important to avoid overuse, as too frequent application of vinegar can completely strip the scalp's natural oils, making hair dry and brittle. Furthermore, if you have sores on your scalp or your skin is very sensitive, you should not use vinegar, as it can cause redness and irritation.
It is important to understand that hair loss can be caused by many factors, including diet, stress, and hormonal changes. Any home remedy can only serve as a supplement, but for solving serious problems, consulting a professional dermatologist is the most appropriate solution.
If eating simple lentils, such as arhar or moong, has become boring for family members during lunch, it is worth giving the second course a special and appetizing accent. Dal Makhani, a very popular dish in North Indian cuisine, is mouthwatering when mentioned.
Many believe that reproducing the creamy and thick taste of Dal Makhani, similar to restaurant quality, at home is difficult. However, with a few simple culinary tricks and the right spices, this dish can be prepared quite easily in your own kitchen. Thanks to the perfect combination of butter and cream, these lentils will turn an ordinary lunch into a luxurious feast. Below is the simplest recipe for making Dal Makhani in a restaurant style.
For preparation, you will need: whole black lentils (Sabut Urad ki Dal) — 1 cup, rajma — ¼ cup, local ghee or butter — 3-4 tablespoons, finely chopped onion — 1 (medium size), tomato puree — 1 cup, ginger and garlic paste — 1 tablespoon, Kashmiri red chili powder — 1 teaspoon, garam masala powder — ½ teaspoon, dried Kasuri Methi — 1 teaspoon, fresh cream or homemade yogurt — ½ cup, salt — to taste.
First, thoroughly wash the whole black lentils and rajma, then soak them in water overnight (or for 7-8 hours). The next morning, place them in a pressure cooker along with 4 cups of water, a small amount of salt, and one tablespoon of oil, then cook slowly until 4-5 whistles are achieved, until the lentils are completely soft.
After cooking, open the pressure cooker and gently mash (crush) the lentils and rajma using a ladle. This step gives the dish its creamy consistency.
Next, heat 2 tablespoons of oil and a little vegetable oil (to prevent burning) in a heavy-bottomed pot. Add the finely chopped onion to this mixture and fry until golden brown. Then add the ginger and garlic paste and cook for one minute.
Add the tomato puree and Kashmiri red chili powder to this base. Fry the spices until the oil or ghee starts separating from the sides of the pot.
Pour the cooked lentils and rajma along with the water into the fried spices. Reduce the heat to a minimum and simmer the lentils for at least 20-25 minutes. The slower Dal Makhani cooks, the more delicious the taste becomes. If the lentils seem too thick, you can add a little warm water.
When the dal achieves a thick and creamy texture, add the garam masala powder and dried Kasuri Methi, crushed by hand. Finally, stir in the fresh cream and one tablespoon of oil on top, mix well, and turn off the heat after 2 minutes. The ready-made Dal Makhani in restaurant style is served hot with tandoori roti, naan, or jeera rice.
